Tortellini in tomato cream

Ingredients for 2 servings:

• 400 g tortellini with spinach and ricotta filling
• 1 pack of chopped tomatoes, approx. 390 g
• some olive oil
• 1 cup crème fraîche with herbs, approx. 150 – 200 g
• 50 g salami, cut into fine strips
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 1 tsp vegetable stock powder
• oregano
• basil
• Thyme
• rosemary
• 100 g cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

made very quickly

Cook the tortellini according to the package instructions. Heat the oil. Sauté the onion and garlic cubes. Add the salami strips and fry briefly. Set the mixture aside. Heat the tomatoes in a saucepan. Add the crème fraîche, stock powder, and herbs and heat briefly. Stir in the salami, onion, and garlic mixture. Mix the mixture with the tortellini and pour into a baking dish. Sprinkle the casserole with grated cheese and bake in an oven preheated to 200°C (top/bottom heat) for about 10 minutes.